Pork Pasties With Sage And Plum
Not too tricky
- 225g lean mince pork
- 2 fresh plums, stones removed and chopped
- 1 tablespoon plum jam
- 1 tablespoon freshly chopped sage
- 1x 500g pack shortcrust pastry
- Egg and milk to glaze
Preheat the oven to 180ºC, 160ºC Fan, Gas Mark 4.
Place fork, plums, jam, seasoning and sage in a large bowl, mix together well.
Roll out the pastry on a floured board and using approx 17cm, bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.
Place a large spoonful of mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.
Brush with the egg and milk glaze and place on a non-stick baking tray (or use baking parchment). Bake for about 25-30 minutes until pastry is golden brown.
Serve the pasties hot or cold, with a fruity relish or chutney.